Steaming is a gentle cooking method that helps preserve the color, texture, and nutritional value of vegetables.

It minimizes nutrient loss compared

to boiling.

Reasons To Why Steamed Food Is Healthiest

Retains Vitamins and Minerals

Does not Require Oil

No flavors

Healthy

Digestible

Lowers Cholesterol

Nutrient enhancement: Steaming can enhance the nutritional quality of certain foods. For example, steaming tomatoes or carrots can increase their
levels of lycopene and beta-carotene, respectively, as the heat helps to break down the plant cell walls and make these nutrients more bioavailable.
Similarly, cooking beans and lentils can increase their levels of protein and other nutrients, as the heat helps to break down the plant's protein and
fiber.

In general, it's a good idea to vary your cooking methods and incorporate a variety of cooking techniques into your routine. This can help ensure that
you are getting a wide range of nutrients from your food and can also help prevent boredom.

The use of steam in the food and beverage industry is essential for the production of products, steam is used in heat transfer processes such as
cooking area, pasteurization and in cleaning processes.

As our modern society developed, the processing of foodstuffs increased to allow consumers flexibility in their choice in which foods to eat (based on
nutritional content and amount of post-harvest processing). The thermodynamic energy content of foodstuffs is well documented in the literature by the
use of bomb calorimetry measurements. Here, we determine the effects of processing (in most cases by the application of heat) on the thermodynamic
energy content of foods in order to investigate the role of processing in daily nutritional needs. We also examine which processing procedures affect the
nutritive quality (vitamin and mineral content) and critically assess the rational, advantages and disadvantages of additives to food. Finally, we discuss the
role of endogenous enzymes in foods not only on the nutritive quality of the food but also on the freshness and flavor of the food. Our results show that a
significant decrease in thermodynamic energy content occurs in fruits, vegetables, and meat products upon processing that is independent of water
content. No significant change in energy content was observed in cereals, sugars, grains, fats and oils, and nuts.